US2011183050A1PendingUtilityA1

Modification of particle morphology to improve product functionality

25
Individually held — no corporate assignee on recordPriority: Jul 20, 2006Filed: Mar 31, 2011Published: Jul 28, 2011
Est. expiryJul 20, 2026(expired)· nominal 20-yr term from priority
Inventors:James S. BrophyLinda Brophy
A23D 7/02A23G 9/327A23G 9/40A23G 9/52A23V 2002/00A23L 11/07A23G 2200/08A23G 2200/12A23G 2220/00
25
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Claims

Abstract

A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.

Claims

exact text as granted — not AI-modified
1 - 23 . (canceled) 
     
     
         24 . A method for improving the physical and functional properties of a product containing dairy fat particles, comprising processing the dairy fat particles to increase, as compared to a control product, a number of the dairy fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with ultrasonic energy. 
     
     
         25 . The method of  claim 24 , wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product; wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product; and wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product. 
     
     
         26 . The method of  claim 25 , wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product, preferably between about 20% to about 50% greater than the control product. 
     
     
         27 . The method of  claim 24 , wherein the range of values for said sphericity is between about 0.36 to about 0.88, the range of values for said equivalent spherical diameter is between about 0.8 microns to about 1.76 microns, the range of values for said shape is between about 0.135 to about 0.265, and the range of values for said aspect ratio is between about 0.59 to about 0.91. 
     
     
         28 . A method for improving the physical and functional properties of a product containing dairy fat particles, comprising processing the dairy fat particles to increase, as compared to a control product, a number of the dairy fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with homogenization, high shear treatment, cavitation, or impingement treatment. 
     
     
         29 . The method of  claim 28 , wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product; wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product; and wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product. 
     
     
         30 . The method of  claim 28 , wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product; preferably between about 20% to about 50% greater than the control product. 
     
     
         31 . A method for improving the physical and functional properties of a product containing plant fat particles, comprising processing the plant fat particles to increase, as compared to a control product, a number of the plant fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with ultrasonic energy. 
     
     
         32 . The method of  claim 31 , wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product. 
     
     
         33 . The method of  claim 31 , wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product. 
     
     
         34 . The method of  claim 33 , wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product. 
     
     
         35 . The method of  claim 33 , wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product. 
     
     
         36 . The method of  claim 33 , wherein said percentage of particles in each class is between about 20% to about 50% greater than the control product. 
     
     
         37 . The method of  claim 31 , wherein the range of values for said sphericity is between about 0.70 to about 1.0, the range of values for said equivalent spherical diameter is between about 1.04 microns to about 2.4 microns, the range of values for shape is between about 0.14 to about 0.25, and the range of values for said aspect ratio is between about 0.89 to about 1.0. 
     
     
         38 . The method of  claim 31 , wherein the range of values for said sphericity is between about 0.69 to about 1.0, the range of values for said equivalent spherical diameter is between about 0.72 microns to about 2.16 microns, the range of values for said shape is between about 0.148 to about 0.234, and the range of values for said aspect ratio is between about 0.78 to about 1.0. 
     
     
         39 . A method for improving the physical and functional properties of a product containing plant fat particles, comprising processing the plant fat particles to increase, as compared to a control product, a number of the plant fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with homogenization, high shear treatment, cavitation, or impingement treatment. 
     
     
         40 . The method of  claim 39 , wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product. 
     
     
         41 . The method of  claim 39 , wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product. 
     
     
         42 . The method of  claim 41 , wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product. 
     
     
         43 . The method of  claim 41 , wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product. 
     
     
         44 . The method of  claim 41 , wherein said percentage of particles in each class is between about 20% to about 50% greater than the control product. 
     
     
         45 . The product made by using the method of  claim 24 . 
     
     
         46 . The product made by using the method of  claim 28 . 
     
     
         47 . The product made by using the method of  claim 31 . 
     
     
         48 . The product made by using the method of  claim 39   
     
     
         49 . A product comprising non-yogurt dairy fat particles, said product, as compared to a control product, having an increased number of non-yogurt dairy fat particles that are within a range of values of one or more morphological properties selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof. 
     
     
         50 . The product of  claim 49 , wherein the particles are more uniformly distributed within the range of values as compared to control product; wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product; wherein said percentage of particles in each class within the range is between about 5% to about 75% greater than the control product, preferably within the range is between about 10% to about 60% greater than the control product, more preferably within the range is between about 20% to about 50% greater than the control product; and wherein the range of values for said sphericity is between about 0.36 to about 0.88, the range of values for said equivalent spherical diameter is between about 0.8 microns to about 1.76 microns, the range of values for said shape is between about 0.135 to about 0.265, and the range of values for said aspect ratio is between about 0.59 to about 0.91. 
     
     
         51 . A product comprising plant fat particles, said product, as compared to a control product, having an increased number of plant fat particles that are within a range of values of one or more morphological properties selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof. 
     
     
         52 . The product of  claim 51 , wherein the particles are more uniformly distributed within the range of values as compared to control product. 
     
     
         53 . The product of  claim 51 , wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product. 
     
     
         54 . The product of  claim 53 , wherein said percentage of particles in each class within the range is between about 5% to about 75% greater than the control product. 
     
     
         55 . The product of  claim 53 , wherein said percentage of particles in each class within the range is between about 10% to about 60% greater than the control product. 
     
     
         56 . The product of  claim 53 , wherein said percentage of particles in each class within the range is between about 20% to about 50% greater than the control product. 
     
     
         57 . The product of  claim 51 , wherein the range of values for said sphericity is between about 0.70 to about 1.0, the range of values for said equivalent spherical diameter is between about 1.04 microns to about 2.4 microns, the range of values for shape is between about 0.14 to about 0.25, and the range of values for said aspect ratio is between about 0.89 to about 1.0. 
     
     
         58 . The product of  claim 51 , wherein the range of values for said sphericity is between about 0.69 to about 1.0, the range of values for said equivalent spherical diameter is between about 0.72 microns to about 2.16 microns, the range of values for said shape is between about 0.148 to about 0.234, and the range of values for said aspect ratio is between about 0.78 to about 1.0.

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